Squash and Potato Boureki

Squash and Potato Boureki

Squash and Potato BourekiMy squash and potato boureki makes a perfect vegetarian entrée with a crisp fresh green salad. My squash and potato boureki is a deliciously different gluten free potato side that accompanies any meat entrée. The flavor combinations of feta and yogurt, mint and oregano, potatoes and butternut squash make my squash and potato boureki a nutritious and flavorful casserole that is sure to please! Enjoy!

3 lbs golden potatoes, thinly sliced
1 small butternut squash, peeled and thinly sliced
1&1/2 tablespoons flour
Freshly ground pepper, generous
2 teaspoons grey salt
10 ounces feta cheese, crumbled
3/4 cup plain yogurt
1 bunch fresh mint, chopped
1 tablespoon dried oregano
1/4 cup extra virgin olive oil
Preheat oven to 375 degrees Fahrenheit

Blend the feta and yogurt together in a medium bowl until smooth, set aside In a large bowl, combine the sliced vegetables
Sprinkle with flour
Season with salt, generous ground pepper and dried oregano
Transfer seasoned vegetables to a rectangular baking dish
Cover with the chopped mint
Spread the feta yogurt mixture over the potato mixture
Drizzle with the olive oil and sprinkle with extra oregano
Bake uncovered for 45-50 minutes until golden brown
Serve as a stand alone vegetarian entrée or as a delicious side dish
Enjoy with a crisp green salad and dry wine!